This recipe originally comes from my mom, who found it on allrecipes.com as Lemon Cranberry Muffins. She made them for us when we visited in summer and they were SO good. I looked at 4 different stores to find fresh or frozen cranberries, but could not find them anywhere!! So I settled for blueberries, and they turned out just as good.
Lemon Blueberry Muffins
2 cups all-purpose flour
1 cup sugar
3 tsp baking powder
1/2 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 tsp lemon extract (I use the zest and juice of one lemon instead)
1 cup fresh or frozen blueberries (you could use cranberries if you can find them!)
1/3 cup slivered almonds, toasted (if desired, I left these out)
In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and lemon zest & juice. Stir into dry ingredients until just mixed. Fold in blueberries. Don't over mix!!
Fill paper-lined muffin cups two-thirds full. Bake at 400 degrees for 18-20 minutes or until a toothpick comes out clean. Remove from pan to a wire rack after the muffins have cooled for 5 minutes.
These freeze very well. Makes 1 dozen muffins.
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